Friday, January 16, 2009

Southwest Egg Rolls

I got this recipe from a cincster's blog... Cooking with Mrs Sea Monster. I served it with homemade guacamole, salsa and sour cream. The recipe made a TON, and I did change it up a bit to suit our tastes- added more cheese, omitted pinto beans and adjusted seasonings. It's a great recipe! Next time I think I will add some cream cheese.




Southwest Egg Rolls
1 Can Black Beans
1 Can Corn
1 Pkg. Frozen Spinach about 10 ounces (thawed and squeezed out in a clean kitchen cloth.)
1 Boneless Skinless Chicken Breast- I used 2
½ Bag Cheddar Cheese about two cups
1 tsp. each of Chili Powder, Cumin and Onion Powder- I used my homemade taco seasoning and added coarse sea salt.
1 Pkg. Tortillas


1. Dice chicken into bite size pieces. Cook in pan until no longer pink in center. Add chili powder, cumin, and onion powder. (I put the chicken breast and taco seasonings in a crock pot and put it on high for a couple of hours then shredded it up.)









2. In a large mixing bowl combine all ingredients except tortillas. I drained the corn also.










Black beans... well drained. I rinsed mine too.










Add cheese...














Mix it all up.














3. Microwave tortillas in a damp kitchen towel to make pliable. Spoon filling into middle of each tortilla. Fold in 2 sides and roll from one end to the other, like you would an egg roll or burrito.





4. Line them seam side down on a baking sheet and spray with olive oil or cooking spray.













5. Bake in 400 degree oven for 15-20 minutes until crisp and slightly brown. I turned them over the last 5 minutes and sprayed the other side to brown it also.
















Southwest Egg Rolls
1 Can Black Beans
1 Can Corn
1 Pkg. Frozen Spinach about 10 ounces (thawed and squeezed out in a clean kitchen cloth.)
1 Boneless Skinless Chicken Breast- I used 2
½ Bag Cheddar Cheese about two cups
1 tsp. each of Chili Powder, Cumin and Onion Powder- I used my homemade taco seasoning and added coarse sea salt.
1 Pkg. Tortillas

1. Dice chicken into bite size pieces. Cook in pan until no longer pink in center. Add chili powder, cumin, and onion powder. (I put the chicken breast and taco seasonings in a crock pot and put it on high for a couple of hours then shredded it up.)

2. In a large mixing bowl combine all ingredients except tortillas.
Mix the well drained corn, drained and rinsed black beans and cheese.
3. Microwave tortillas in a damp kitchen towel to make pliable. Spoon filling into middle of each tortilla. Fold in 2 sides and roll from one end to the other, like you would an egg roll or burrito.
4. Line them seam side down on a baking sheet and spray with olive oil or cooking spray.
5. Bake in 400 degree oven for 15-20 minutes until crisp and slightly brown. I turned them over the last 5 minutes and sprayed the other side to brown it also.





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